INSPECTION REPORT Health Protection JCHW-B9BQZ6

PREMISES NAME Fleetwood Villa Food Service		Tel: (604) 590-2889 Fax: (604) 590-2887
PREMISES ADDRESS 16028 83rd Ave Surrey, BC V3S 8M2		INSPECTION DATE February 12, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tammy Morison		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): An insert of gravy made the previous night was probed at 8C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Gravy was discarded at the time of inspection. To assist in rapid cooling the following techniques can be used: cool in shallow containers, use an ice bath, use an ice wand, stirring, etc. To verify proper cooling, use a thermometer. Violation Score: 5

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 3-compartment sink is leaking water. Corrective Action(s): Repair the leaking water and ensure all equipment is maintained in good working order. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Serving kitchen #3 sanitizer spray bottle was filled with a yellow cleaner. Corrective Action(s): Ensure all chemical spray bottles are filled with the proper chemicals to prevent accidental misuse of chemicals. Spray bottle was emptied at the time of inspection to fill with the correct chemical. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers in serving kitchen refrigerators are not accurate. Corrective Action(s): Ensure all cooler units are equipped with accurate thermometers to verify cold holding temperatures. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Facility has three serving kitchens and one main kitchen. Foods are made in the main kitchen and brought up to the serving kitchen. Serving Kitchen: -Minimal amounts of food stored in the kitchens at time of inspection. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Refrigeration units were at 4C. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. *Temperature records have not been completed properly. Staff must record the correct temperature, and carry out/document corrective actions as needed. Main Kitchen: -Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse of 72C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer dispenser tested at 200ppm. Sanitizer spray bottle tested at 200ppm and properly labelled. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer properly disassembled for cleaning and sanitizing. Deli slicer was found to be clean and well maintained. -Ice machine clean and well maintained. -Foods properly stored off the floor and covered. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -FoodSafe Level 1 valid until Dec 06, 2023. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B9BQZ6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine had 0.1g trans fat/8g total fat = less than 2%. Oil is trans fat free. Other food items met the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment